Chicken Pepper Soup Recipe
Ingredients
| Chicken | 1 Cup (16 tbs) (With Bones) | |
| Coconut milk | 1⁄4 Cup (4 tbs) | |
| Green chilly | 2 , slit lengthwise | |
| Turmeric powder | 1 Teaspoon | |
| Ginger garlic paste | 2 Teaspoon | |
| Salt | To Taste | |
| Cumin seeds | 1 Teaspoon (Powder) | |
| Black pepper seeds | 2 Teaspoon | |
| Pearl onion | 3 , finely chopped | |
| Tomato | 1⁄2 , finely chopped | |
| Cloves | 1 | |
| Cinnamon | 1 | |
| Fennel seeds | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 220 Calories from Fat 120
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 6.1 g30.4%
Trans Fat 0 g
Cholesterol 45 mg15%
Sodium 248.8 mg10.4%
Total Carbohydrates 12 g4%
Dietary Fiber 1.9 g7.5%
Sugars 2.9 g
Protein 13 g25.6%
Vitamin A 5.8% Vitamin C 28.4%
Calcium 5.4% Iron 14.5%
*Based on a 2000 Calorie diet
Directions
2. Heat oil in kadai, add the crushed spices, add the onions, green chilly, remaining ginger-garlic paste and saute.
3. Add tomato and saute till cooked and mashed.
4. Now add the cooked chicken, stalk and enough salt.
5. When its boiling, add the coconut milk and leave for boil for 5 mins.
6. Add the powdered cumin and pepper. Leave for boil and garnish with curry leaves and cilantro.
Enjoy!!
Chef
